Pan Fried Lemon Sole – Lemon, Caper, Red Chili

An extremely easy way of preparing sole, all you gotta do is season it, flour it, pan fry it, degrease, deglaze, and make a quick pan sauce. Simple Mediterranean flavors; sweet and tender sole, the salty punch of briny capers, the sharp bright lemon, and the herby freshness of parsley.

Ingredients:

*This recipe is written for easy and fast rustic style cooking, you can fancy it up by picking the leaves off the parsley, brunoise the shallots etc, but I kind of like the rustic feel on this dish*

  • 1 whole lemon sole, cleaned (leave the roe inside! also trim off the fins if you want)
  • 1 tbsp capers, roughly chopped
  • 1 small shallot, roughly chopped
  • 1 minced garlic clove
  • parsley from the garden, roughly chopped
  • lemons from the garden, juiced and strained
  • red chili flake
  • kosher salt, fresh pepper
  • super premium olive oil
  • Wondra flour
  1. Start by  drying the sole, season it inside and out with salt/pepper, then dust it in wondra flour.
  2. Preheat a pan on high and liberally coat with olive oil.
  3. Once the oil is hot, sear on the presentation side 1-2 minutes until golden brown and delicious. Sear the otherside for 2-3 minutes. Evacuate from the pan onto a paper towel and set aside.
  4. Get rid of any excess grease and sweat the shallots, garlic, red chili flake until very fragrant. Deglaze the pan with the lemon juice and add your parsley. Check for seasoning.
  5. Get the sole and put it onto a warm serving platter. Generously pour the sauce over the fish and finish with a liberal drizzle of super premium olive oil.
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~ by Clifton Su on October 30, 2012.

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